1862 Bar Tender's Guide price $1.50 by Jerry Thomas

HQUEUE DE EOSEa.

269. Liqueur d© Mellisse. (Spirit of Lemon Balm.) an ounce of oil of lemon balm, dissolved in 3 gallons of alcohol, 95 per cent.; add 24 lbs. of sugar, dissolved ^^2 gallons of -water; filter. Color deep green, with tincture of indigo and saffron. (See ifo. 90.) 270. Liqusur d'Orang©. (Spirit of Oranges.) 2 lbs. of CuraQoa orange peels, ground; macerate for 24 hours with 3 gallons of alcohol, 95 per cent., and 3^ gallons of water (see No.5); distU from off the water 3 gallons of flavored spiiit, add 24 lbs. of sugar, dissolved in 4J gallons of water,mix -with it 1 gallon of orange-flower water; filter. Color green, with tincture of saffron and indigo. (See No. 90.)

271. Liqueur d'Orgeat. (Spirit of Orgeat.)

3 lbs. of sweet almonds. 1 lb. of bitter almonds.

1 gallon of boiling water; let them stand together till nearly cold; take the skins off by pressing with the fin gers; grind, and macerate for 10 days, with 3 gallons of alcohol, 95 per cent, (see No.5); strain and press; add A gallon of orange-flower water and 24 Ihs. of sugai*, dis solved in 5 gallons of water; filter. (See No.3.)

272. Liqueur d© Roses, (Spirit of Roses.)

5 lbs. of rose leaves. 3 oimces of cinnamon. 1 do. fennel-seed. The two latter ground ; macerate for 24 hours with 3